Jastožera
An unusual dining venue, Jastožera occupies a former 19th-century lobster-pot house, where freshly caught lobsters were kept in cages, still submerged in the sea to keep them live. The structure, which is wooden, is built on stilts over the sea, with a platform above the water and an internal mooring space where boats could bring in their catch (small boats with no mast can still come in today). It’s a special place and beautifully lit at night, although the food is quite pricey, especially for the island of Vis. The ambience is romantic, not touristy, and the service is rather formal and polite. The menu features seafood dishes such as brudet (fish stew) and shrimp risotto, but most people come here specifically to eat lobster. The house’s signature dish is lobster with spaghetti for two (one lobster is enough to make the sauce for this). Note that lobster is priced by the kilo here.
An unusual dining venue, Jastožera occupies a former 19th-century lobster-pot house, where freshly caught lobsters were kept in cages, still submerged in the sea to keep them live. The structure, which is wooden, is built on stilts over the sea, with a platform above the water and an internal mooring space where boats could bring in their catch (small boats with no mast can still come in today). It’s a special place and beautifully lit at night, although the food is quite pricey, especially for the island of Vis. The ambience is romantic, not touristy, and the service is rather formal and polite. The menu features seafood dishes such as brudet (fish stew) and shrimp risotto, but most people come here specifically to eat lobster. The house’s signature dish is lobster with spaghetti for two (one lobster is enough to make the sauce for this). Note that lobster is priced by the kilo here.
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